Roasted Butternut Squash Soup

Who doesn’t love a good butternut squash soup? It’s so cozy and warming and makes the perfect fall meal.

We probably have soup more often than the average person because my husband Mike is obsessed with soup. And to be completely honest, he made this recipe!

He couldn’t find one he liked so he combined 2 recipes and created his own. I have to say that this recipe is one of my favourites and it’s by far the best butternut squash soup I’ve ever had.

Alright enough backstory, let’s get into why you’re really here – for the recipe!

Hope you enjoy 🙂

Creamy Vegan Roasted Butternut Squash Soup

Prep time: 15 minutes Cook time: 1 hour 20 minutes Total time: 1 hour 35 minutes Yields: 6 servings

Ingredients:

• 1 large butternut squash
• 2 tbsp olive oil, divided
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tsp grated fresh ginger
• 1 tsp salt, divided
• 1/2 tsp pepper, divided
• 1/2 tsp fresh or dried thyme leaves, finely chopped
• 4 cups vegetable broth
• 3/4 cup coconut milk
• fresh thyme leaves or coconut milk/cream for garnish (optional)

Directions:

1. Preheat oven to 375F. Cut squash in half lengthwise. Using a spoon, scoop out the seeds. Spread 1 tbsp of olive oil over both cut sides of squash, sprinkle both sides with 1/2 tsp salt and 1/4 tsp pepper. Place cut side down on a baking sheet lined with aluminum foil. Roast squash for 60 minutes or until very soft when you press on the top of the squash.
2. Remove squash from oven, flip the squash halves over and allow to cool for a few minutes.
3. Meanwhile, heat a large pot over medium heat. Add the remaining 1 tbsp olive oil to pot.
4. Add the onion, garlic, ginger, remaining salt and pepper, and thyme. Saute until onion is soft and translucent or about 5 minutes.
5. Scoop the flesh from the roasted butternut squash and add to pot and mix well.
6. Add the broth and stir to combine*
7. Cover and bring to a boil over medium high heat
8. Once soup reaches a boil, turn heat to low remove lid and add coconut milk
9. Puree with a hand held immersion blender or transfer to a food processor (this may need to be done in batches)
10. Remove from heat and serve immediately with fresh thyme and/or more coconut milk if desired
11. Store in an air tight container in the fridge or freezer

Notes:

*Depending on the size of your squash and how thick/thin you like your soup, you may need to add more or less broth.

Adapted from: thebusybaker.ca and seasonsandsupper.ca

If you like this recipe, then you might want to try this Hearty Chickpea and Rice Soup or this Secret Ingredient Vegan Chilli. I’ve also rounded up all my favourite cozy fall recipes here.

xoxo